CS - Certificat de spécialisation Techniques du tour en boulangerie et en pâtisserie (ex Mention complémentaire) (CS TTBP) (Certificate of specialisation in bakery and pastry lathe techniques)

The holder of the complementary qualification "Techniques du tour en boulangerie et en pâtisserie" (lathe techniques in bakery and pastry-making) occupies the post of lathe operator in a bakery bakery or pastry-making laboratory.

He is specialised in the manufacture of dough-based products. He makes and processes all types of dough and the most common appliances and fillings to make viennoiseries, tarts, sweet and savoury puff pastry products and a selection of products for on-the-go catering.

He implements the techniques and uses the most suitable raw materials to optimise production. He or she monitors and enhances production. He or she carries out his or her activity in compliance with health and safety rules as well as recommendations relating to sustainable development.

The course is organised into several skill modules, allowing for step-by-step progression. It alternates between theoretical input, practical exercises and assessment sessions to promote hands-on, progressive learning.

BC01 – Producing dough-based products

• Preparing dough using the appropriate technique
• Managing the fermentation and resting stages
• Working with dough according to the recipe
• Shape the dough according to the order
• Prepare creams and fillings
• Prepare toppings
• Assemble
• Bake the products
• Showcase the finished product
• Implement health and safety rules and adopt responsible behaviour in the management of resources and utilities 

 BC02 – Optimising the production of dough-based products

• Adapting raw materials and additives to the required production methods and techniques used
• Managing techniques according to production methods
• Communicate with and promote production to sales staff
• Plan production with a focus on sustainability
• Monitor and analyse production 

Throughout the course, learners receive personalised support with regular monitoring by the teaching team and progress reviews to tailor the learning to each individual’s needs.

A work placement also enables learners to develop professional skills in a real-world setting.

Skills are assessed progressively through role-plays, practical exercises, professional projects and assessments carried out throughout the course.

Our teaching methodology prioritises a practical, work-focused approach: case studies, role-plays, practical scenarios and collaborative activities enable learners to learn in conditions that closely resemble the real working world.

• Diploma from the Ministry of National Education and Youth Level 3

Find out more about this qualification (RNCP38762, exact wording of the diploma, name of the certifier, registration date of the qualification) by clicking here.

• All audiences

Applicants must hold a CAP PATISSIER / BOULANGER or a BAC PRO BOULANGER PATISSIER

12 people

• Fully classroom-based training

• Group lessons

• Equipped technical platforms
• Room equipped with networked computer workstations
• Unmarked room with video projector

Positioning upstream of training entry.

Interviews, remediation with the educational referent and/or company referent during training.

Taking account of beneficiary satisfaction during and at the end of training.

Possibility of post-training support.

For beneficiaries with disabilities: possible adaptation of training and certification methods, support by the TH referent.

In order to improve the quality of our service, you can send us your suggestions or complaints using the form available on our website.

Education Nationale certified teachers, Bac +3 trainers with significant experience in adult education, professional lecturers.

Assessments are organised throughout the course and at the end of the programme, in accordance with the qualification framework. Assessment tests may take the form of in-course assessments (CCF) and/or final examinations.

Support with exam preparation is provided throughout the course to help candidates succeed.

This qualification is awarded following validation by the academic examination board.

If a candidate fails the qualification, they retain credit for the modules they have passed and may retake the remaining examinations at a later date. The modules passed remain valid for 5 years

Positioning test by appointment.

Interview by appointment.

Training is available between 15 and 45 days before the start of the course, depending on the funding body. Please contact us.

The holder of the "Baking and pastry-making lathe techniques" specialisation certificate may carry out his or her duties in any company that can demonstrate the use of a bakery or a laboratory for the manufacture of dough-based products:

• an artisan bakery, pastry or bakery-pastry business (sedentary and/or non-sedentary activity)
• a centralised laboratory of a company with several sales outlets
• a bakery or laboratory in a large food retail outlet
• a catering business
• a hotel and catering establishment with a production unit
• and a laboratory in a large food retail outlet
• .catering establishment with a production unit for dough-based products

The holder of the "Bakery and pastry-making lathe techniques" specialisation certificate occupies the post of lathe operator, lathe operator or specialised worker.

He or she can broaden their skills by preparing another additional qualification in baking or pastry-making. He or she can move up to positions of responsibility after a few years' experience or after obtaining a professional baccalaureate in baking and pastry-making, a BP in baking or a BTM in pastry-making.

Access for people with disabilities

Transport

1st training session, we do not have a Quality indicator.

Success rate: 75%

Satisfaction rate: 100%

Overall job entry rate: 33%

Job entry rate: XX%

Recommendation rate : 83%

Study continuation rate: 67%

Interruption rate during training: 10%

Termination rate of apprenticeship contracts concluded: 10%

Our indicators can be consulted on the website : cliquez ici